Something has been giving me some pretty harsh heartburn lately and I’m on an elimination diet to find out what’s causing it. I quit chocolate, coffee, tomatoes and citrus fruits for a week, and now I’m slowly reintroducing everything back into my diet. That whole withdrawal week was heartburn free, but cravings-full!
I started eating chocolate yesterday and it didn’t bother me at all. I tentatively had a little piece of Ricemilk Choco first, and when I saw that there was no heartburn I unleashed the chocolate monster and made a triple chocolate cake! My humble offering to the Chocolate Gods…
|Triple Chocolate Cake
Ingredients for the cake:
1- Preheat oven to 350 degrees and spray a 8 inch round cake pan with cooking spray. A square pan will work too.
2- In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3- In a small mixing bowl, whisk together the milk, water, oil, applesauce, and vanilla extract.
4- Pour the liquids over the dry ingredients and gently fold until just incorporated. Overmixing will make the cake tough and chewy!
5- Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool down to room temperature before making the buttercream filling.
Ingredients for the chocolate buttercream filling:
1- In a medium size bowl, cream the Earth Balance with an electric mixer on high until light an fluffy, it will go from yellow to off-white.
2- Sift the sugar and cocoa powder into the bowl and keep mixing, this time on the lowest setting until the powdery ingredients are incorporated. Then mix on high until creamy, adding coconut milk as needed until light and fluffy. Taste and add more sifted sugar if it’s not sweet enough for your taste. If it’s too sweet, add more sifted cocoa powder until you’re happy with it.
3- When the cake has cooled down to room temperature, slice it in half and spread the chocolate buttercream evenly all over the bottom half. Place the top half of the cake on top of the chocolate buttercream and make the chocolate ganache.
Ingredients for the chocolate ganache:
1- Place the chocolate chips in a medium sized mixing bowl.
2- In a glass measuring jar or mixing bowl, whisk together the coconut milk and the oat milk. Feel free to replace the oat milk with more coconut milk.
3- Microwave the milk mix for about one minute or just until it starts to boil. 4- Quickly stir in the vanilla.
4- Immediately pour the milk over the chocolate chips and whisk vigorously until the chocolate melts and becomes a smooth cream. Let the ganache sit at room temperature for 15 minutes.
5- Pour the ganache evenly over the cake. You’re done! You can sprinkle some chopped nuts or mini chocolate chips on top if you want.